Gordon Ramsay Split Pea Soup

This cozy split pea soup has become my go-to comfort food on cold weekends when the kitchen windows start to steam up and everyone is craving something warming. Simmered low and slow just like Gordon Ramsay does it this soup transforms humble split peas and veggies into a velvety bowl of heartiness that is both nourishing and deeply flavorful.

I first made this after a friend raved about Gordon Ramsay’s soups and now it is the one recipe my whole family requests for winter gatherings and snow days.

Ingredients

• Olive oil: This gives richness and helps the veggies soften evenly Look for extra virgin if possible for a fresh aroma
• Chopped onion: Builds sweet background flavor Yellow onions work best and should feel firm and heavy for their size
• Chopped carrot: Adds subtle sweetness and a beautiful color Pick carrots that are bright and not dried out
• Finely chopped celery: Brings depth and a savory base Snap each stalk to make sure it is crisp and full of moisture
• Minced garlic: Adds warmth and a punch of flavor Fresh garlic cloves make all the difference here for aroma
• Yellow split peas: Create a sweet creamy texture Give them a quick rinse so they cook evenly
• Green split peas: Add earthy depth and make the soup color vibrant Always check they are whole and not cracked or dull
• Fat free chicken broth: Provides the backbone of flavor Choose low sodium for more control over seasoning
• Salt free seasoning blend: Gives layers of flavor without extra salt Try to find a good blend of herbs and dried vegetables
• Salt: Essential at the end for brightening all the flavors Use kosher or sea salt and add to taste right before serving

Instructions

Heat the Base:

Pour the olive oil into a Dutch oven and set it over medium heat Cook the chopped onions carrots and celery together for about 7 to 10 minutes Stir often so nothing browns The veggies should become soft and their aroma will fill the kitchen Wait until the very last 30 seconds to stir in the minced garlic This short cook time keeps the garlic sweet not bitter

Prep the Split Peas:

While the veggies cook measure out the yellow and green split peas Pour them into a large sieve and rinse them thoroughly under cold running water Swirl with your hand until the water runs clear Clean peas will help the soup cook evenly and create a smoother finish

Combine Ingredients and Simmer:

Add the rinsed split peas into the pot Stir in eight cups of fat free chicken broth and sprinkle in the salt free seasoning blend Mix everything well to combine Raise the heat to bring the soup up to a gentle boil

Slow Cook Until Tender:

Lower the heat to the lowest setting and cover the pot Let the soup simmer gently for 2 to 2 and one half hours Every 20 minutes or so open the lid and give it a stir to prevent any peas from sticking to the bottom This patient simmering transforms the peas into a luscious creamy soup

Blend for Creaminess:

When the peas are soft and breaking down use an immersion blender to blend as much or as little as you like If you prefer a chunkier texture only partially blend Taste a spoonful for seasonings

Final Season and Rest:

Add salt to taste The amount will depend on your broth and seasoning blend Turn off the heat and let the soup rest covered for 10 minutes before serving This step thickens the soup and brings all the flavors together

My favorite part of this recipe is how the carrots and celery completely melt into the soup I remember letting the pot bubble away on the stove while my kids played nearby and they always flock to the kitchen once the garlic is added That aroma really is a family magnet

Storage Tips

Store any leftovers in airtight containers in the fridge for up to five days Split pea soup thickens as it cools so add a splash of broth or water when reheating for a silky texture For longer storage freeze individual servings in small containers or resealable bags Defrost overnight in the fridge and reheat gently on the stove with extra water stirred in

Ingredient Substitutions

No chicken broth Use vegetable broth for a plant based version Out of yellow split peas Double up on green split peas or vice versa Missing fresh garlic Use a small pinch of granulated garlic but add it with the other seasonings not at the end If you like a smoky note stir in a touch of smoked paprika when adding broth for extra depth

Serving Suggestions

Serve with crusty bread or a swirl of Greek yogurt for creaminess Top with fresh parsley or a drizzle of olive oil for a restaurant finish Pairs perfectly with a bright citrus salad or sliced apple for a satisfying lunch

Cultural and Historical Context

Pea soups like this one have roots in many cuisines from classic British pub fare to Scandinavian winter meals Dried split peas have long been a staple food because they store well and bring hearty nutrition to cool weather cooking Recipes like Gordon Ramsay’s turn basic ingredients into dishes worth serving for both comfort and celebration

Seasonal Adaptations

Chillier months Try adding diced parsnip or turnip for an earthy twist Spring Swap one cup of broth for coconut milk for extra creaminess Summer Serve slightly chilled with lemon zest and fresh herbs for a lighter feel

Each time I make this soup I’m reminded how simple comfort food can feel so special. Letting it simmer away fills the home with cozy warmth and delicious memories.

Recipe FAQs

→ How do I achieve a creamy soup texture?

Simmer split peas until soft, then blend partially or fully as desired. This gives the soup its signature creamy texture without dairy.

→ Is it necessary to soak split peas before cooking?

Soaking split peas for about 4 hours can shorten simmer time. If you prefer, you can skip soaking and simply cook longer.

→ What type of pot is best for this soup?

A wide Dutch oven helps distribute heat evenly and prevents scorching, making it ideal for simmering split pea soup.

→ Can I freeze leftover soup?

Yes, freeze in portions for up to 2 months. Reheat with a splash of water to restore the desired consistency.

→ How can I add more flavor?

Use fresh vegetables, season well, and allow the soup to rest after cooking. Salt to taste just before serving.